Sous Vide Raspberry Syrup

Using sous vide circulator, bring water to 140°F/60°C in 7-quart container.

Whisk sugar and warm water together in bowl until sugar has dissolved. Combine sugar mixture and raspberries in 1-gallon zipper-lock freezer bag. Seal bag, pressing out as much air as possible. Gently lower bag into prepared water bath until raspberries are fully submerged, and then clip top corner of bag to side of water bath container, allowing remaining air bubbles to rise to top of bag. Reopen 1 corner of zipper, release remaining air bubbles, and reseal bag. Cover and cook raspberries for at least 2 hours or up to 3 hours.

Set fine-mesh strainer over large bowl and line with double layer of cheesecloth. Pour raspberry mixture into prepared strainer and let sit, without pressing on solids, until all liquid has passed through cheesecloth, about 5 minutes; discard solids. Transfer syrup to airtight container, let cool slightly, then refrigerate until ready to use.

TO MAKE AHEAD:

Syrup can be refrigerated for up to 1 week.